10

share on

Cottage cheese and zucchini

ingredients

servings

8

Type 0 wheat flour

600 grams

Yeast for bakery products

15 grams

Iodized salt

2 teaspoons

Eggs

2 unit

Egg, yolk

1 unit

Water

1 glass

Soy drink

1 cup

Ricotta cheese

300 grams

Extra virgin olive oil

1 cup

Bakery products from Italy - Puglia

Cottage cheese and zucchini

Cottage cheese and zucchini

vegetarian with gluten with eggs with lactose high in calcium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cottage cheese and zucchini

Light and simple

Cottage cheese and zucchini step 1

step 1

Stir-fry the zucchini with a pinch of salt to cook them

Cottage cheese and zucchini step 2

step 2

Combine the zucchini just withered with the ricotta and mix. Add more spices that you desire.

Cottage cheese and zucchini step 3

step 3

Pour the flour into a bowl and add salt, eggs, oil, yeast and water. Mix and then add the soy milk to soften the dough

Cottage cheese and zucchini step 4

step 4

Awarded an elastic ball, divide the dough into two equal parts and roll out both in two sheets of the form that is preferred

Cottage cheese and zucchini step 5

step 5

Place one of the two sheets in a freshly greased baking sheet and distributed over the stuffing zucchini and ricotta. Close the rustic placing over the second sheet and finish the edges.

Cottage cheese and zucchini step 6

step 6

With a brush pass a little oil on the surface of the rustic.

Cottage cheese and zucchini step 7

step 7

Bake in a convection oven preheated to 180 degrees for 40 minutes until golden. Remove from the oven and enjoy. The same dough can be made also of turnovers.

Loading pic